Recipe - Lemon Tart With Berries

CRUST
30 Square shortbread cookies
6 tablespoon Unsalted butter; melted
One fourth cup Powdered sugar

FILLING
2 Eggs
3 Egg yolks
Three fourths cup Sugar
One half cup Fresh lemon juice
1 tablespoon Grated lemon rind
One half cup Cold unsalted butter; cut in
pats

GARNISH
One half cup Heavy cream; whipped
Fresh raspberries
Fresh blackberries
Mint sprigs; optional

Prepare crust: Place cookies in food processor. Whirl until finely
crumbled; you should have about 2 cups cookie crumbs. Add butter and sugar.
Whirl until combined. Scrape into 9inch tart pan with removeable bottom,
pressing evenly over bottom and up sides. Refrigerate until firm.

Prepare filling: Stir together eggs, egg yolks, suar and lemon juice in
heavybottomed saucepan. Place over low heat; cook 610 minutes, stirring
constantly until thickened and just beginning to simmer; do not let boil.
Do not overstir or stir too vigorously, or mixture will separate. Place pan
in large bowl of cold water. Stir in butter until blended. Cover with waxed
paper. Let cool 45 minutes.

Pour filling into tart shell. Refrigerate to chill thoroughly.

To garnish: spoon whipped cream into a pastry bag fitted with a star tip.
Pipe cream onto tart. Arrange fruit on top. Garnish with fresh mint sprigs
if desired.

Recipe by: Family Circle 9/1/97 Posted to MCRecipe Digest V1 #743 by The
Taillons taillon@access.mountain.net on Aug 14, 1997